Proso millet is one of the healthiest and delicious small, starchy grain that pale yellow or whitish in color. Proso millet/ broom corn millet is called Panivaragu in Tamil / Barri in Hindi / Varigulu in Telugu / Baragu in Kannada. Call it any name it has rich source of […]
Ragi semiya upma and Ragi sweet semiya is one such yummy and easy to make breakfast that is not only tasty but also very healthy as it consists of or is made of finger millet / ragi as the name goes. It takes just 20 – 25 minutes to cook […]
Fried gram dal chutney/ Roasted gram dal chutney/ Pottukadalai chutney is quick and easy to make chutney usually prepared during festivals for breakfast. This chutney is served with raw rice idli/ pacharisi idli which I posted 2 days back. This chutney consists of dried red chilli instead of green chilli, […]
Pacharisi idli is steamed Indian cake prepared by grinding raw rice and urad dal into batter and steaming them by pouring in idli molds. Raw rice idli is made during vrat and during pooja days and is served with roasted gram dal chutney. So you can try making this idli […]
Uppu urundai/ Undrallu/ Biyampindi untrallu is a steamed South Indian breakfast that tastes perfect with any spicy chutney. These rice flour balls are super easy to make as it just requires tempering and steaming and your breakfast will be ready in no time. My mom usually prepares this at home […]
Tomato poha is one such yummy breakfast that can be made quick and easily without involving much ingredients in its making! According to me any dish made with poha turns out to be a simple and really quick one as it can be cooked fast and also absorbs the flavors […]
Hello and welcome. I’m Sandhya—the hands, heart, and stories behind Sandyathome This blog was never planned. It began quietly—just like the way my mother and grandmother used to cook. No measurements. No books. Just feeling. Growing up, I didn’t realize I was being shaped by their everyday magic. The gentle clinking of ladles, the warm smell of curry leaves crackling in oil, the quiet hum of love in every dish—they stayed with me. I didn’t inherit written recipes. But I inherited something far deeper—the emotion of cooking, the way food could heal, gather, and speak when words fall short.
